I learned this recipe from my Burmese-American friend, Waimar. Cut a small, tight head of red or white cabbage in half vertically, then cut one half into two quarters (you can set aside the remaining half head for later use). Remove the core from each wedge, then cut into thin (¼ inch) slices lengthwise along… Continue reading Burmese cabbage and lime salad
Tag: side dishes
Quick pickled beet stems
We had leafless stems from 6 beets leftover, so we tried this recipe: https://parade.com/390722/parade/quick-pickled-beet-stems/ We tripled the recipe and used honey instead of sugar. (Apr. 2017)
Lime-infused roasted beet, beet green, and nectarine salad
We followed this recipe from Dahlia Abraham-Klein’s cookbook, Silk Road Vegetarian, an adapted version of which is here: https://www.google.com/amp/s/creativecookinggf.wordpress.com/2014/06/13/roasted-beet-nectarine-salad-cookbook-chat-silk-road-vegetarian/amp/ Our modifications: first, like the original recipe, we omitted pine nuts, nutmeg, and feta cheese. Second, based on seasonal availability, we used 1 lb frozen peach slices in lieu of nectarines; we poured the contents into… Continue reading Lime-infused roasted beet, beet green, and nectarine salad
Simple salad with baby arugula, strawberries, grape tomatoes, and Persian cucumber
We used a handful of each of vegetables and garnished with 1 Tbsp toasted walnuts. We drizzled the salad with 1 Tbsp balsamic vinegar and olive oil, and then lightly seasoned with salt and black pepper. (Apr. 2017)
Roasted beet salad with dill and toasted walnuts
We loosely followed this recipe: https://www.myrecipes.com/recipe/beets-with-dill-walnuts. Our modifications: first, instead of pressure-cooking 6 medium-large beets, we oven-roasted them for 40-45 mins (instructions here: https://piglettedc.wordpress.com/2015/03/25/roasted-beets-this-is-one-of-my-favorite/). After letting them cool (inside their foil packets), we rubbed off their skin with paper towels. We cut each beet into large chunks by slicing in half vertically, then cutting each… Continue reading Roasted beet salad with dill and toasted walnuts
Roasted cauliflower gratin
We tried this Tori Avey recipe, which is a nice low-fat alternative to mac ‘n cheese: http://toriavey.com/toris-kitchen/2012/04/roasted-cauliflower-gratin/ We buttered our 8x8 baking dish before adding the roasted cauliflower. We also used plain breadcrumbs (not panko). (Mar. 2017)
Cuban black beans
We tried this quick version with two 13.5 oz cans of black beans. We used two small jalapeño peppers in lieu of bell pepper. We also used a small sprig fresh oregano instead of dried. Details here: http://www.food.com/recipe/frijoles-negros-cuban-black-beans-8969 (Feb. 2017)
Boiled ripe plantains
For a healthier alternative to fried plantains, we tried this recipe: http://www.livestrong.com/article/548364-how-to-cook-boiled-plantains/ Our modifications: we cut the ends off each plantain and then cut a tiny slit in the skin of each chunk prior to placing in lightly salted boiling water. We also partially covered the pot while the plantains cooked (approx. 13 mins). We… Continue reading Boiled ripe plantains
Simple salad with persimmon and toasted pecans
We placed prewashed mixed baby greens on a large serving plate, garnished with sliced fuyu persimmon, drizzled with fruit-infused white balsamic vinegar and olive oil, and sprinkled with toasted pecan pieces. A touch of freshly ground pepper would have been nice, too; we’ll do that next time. (Feb. 2017)
Jamaican-style okra and bell pepper stirfry
I adapted a Chinese stirfry technique and added Dry Jerk Seasoning (see recipe below) for a Jamaican flavor. Cut one large (2 bulb) shallot into ¼ inch lengthwise slices. Separate, cut one red bell pepper into ¼ inch-lengthwise strips, removing seeds. Cut about 6 fresh large okra on a diagonal into ¼ inch slices. Set… Continue reading Jamaican-style okra and bell pepper stirfry
Cooking Adventures 